Seaweed salad for March 8th
Description
The recipe won't take much time. The flowers on the salad are my own design—please don't judge too harshly; I took them from a drawn postcard for me! You can decorate the salad with any flowers: lilacs made from colored egg white, white egg-white daisies or bluebells, or a mimosa branch made from dill and corn. So, let's get started. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients for the salad. Boil the eggs, cool them, and peel. Rinse the cabbage under running water, as sand can sometimes be found even in pickled cabbage. Drain the corn from the liquid.
- 2
Step 2
Cut the cabbage into small strips, as this makes the salad easier to eat. Place a little mayonnaise at the bottom of the salad bowl, then add the cabbage and a thin layer of mayonnaise on top. Salt is not used in this salad.
- 3
Step 3
Next — a layer of grated egg whites, a mayonnaise net pattern. Use a coarse grater.
- 4
Step 4
Next — a layer of canned corn and a mayonnaise drizzle.
- 5
Step 5
The final layer is grated egg yolks.
- 6
Step 6
Arrange the salad. Use dill sprigs to create "stems" and "leaves." Make "flowers" from a halved egg white, previously cut into thin strips. Add green onions for extra color. The salad is ready and does not require marinating. Happy upcoming holiday!